Braised Chicken Drumsticks | Recipe | Chicken Legs with White Wine

I have to say, these drumsticks are so, so good.  The chicken is fall-off-the-bone tender and the accompanying sauce is incredibly flavorful.  I like to make this dish when I'm busy with other things - I throw the chicken on to cook for 45 minutes and go about my tasks.

Serve this chicken along with some rice to absorb the sauce.  These drumsticks make such a satisfying dinner.  I always think there will be left-overs and there never are! 

Braised Chicken Drumsticks
Yields: 8 drumsticks

8 chicken drumsticks, skin removed
1 Tbsp olive oil
1 Tbsp butter
2 yellow onions, minced
3 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
1/2 c white wine
2 c chicken stock
salt and pepper

1. Season drumsticks with salt and pepper on both sides. Heat butter and oil in a large skillet over Medium-High heat.  Brown drumsticks for a total of 10 minutes; brown one side for 5 minutes, flip and brown the other side for the remaining 5 minutes. Remove from pan and keep warm.
2. Lower heat to Medium. Add onions and garlic to pan.  Cook, stirring occassionally, until onions are translucent and tender, about 3 minutes.  Stir in thyme and rosemary.  Add wine and chicken stock; stir one minute to take out any chill in the liquids. 
3. Return chicken to pan.  Cover with a lid and return heat to Medium-High.  Bring to a boil.  As soon liquids start to boil, reduce heat to Low and simmer for 45 minutes, turning drumsticks after 25 minutes.
4. Transfer drumsticks to a serving platter and keep warm.  Increase heat to High and bring liquid to a rapid boil.  Reduce liquid until thickened to a gravy consistency, approximately 10 minutes.  Serve sauce alongside drumsticks. 

2 comments:

Anonymous said... [Reply]

This is a godsend recipe! It is EXACTLY what I needed: a recipe for eight chicken legs with white wine/herbs. THANK YOU! Paula

Margaret said... [Reply]

Thank you! I made it for dinner and it was quite nice! Couldn't quite get the "soup" to thicken at the end, but no worries. (A good change from the usual soy sauce Asian-style recipe!)